Cake Recipe #12 - Apricot Upside Down Cake

My great aunt used to make this variation of a pineapple upside down cake. The yummy apricot sauce poured over a generous wedge is a lip-licker.

Ingredients: 1 can apricot halves, drained, preserving liquid, 2/3 cup butter, divided, 1/2 cup brown sugar, packed, 1 1/2 cups sifted flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 2/3 cup milk, 1 teaspoon vanilla. Sauce: 1/3 cup brown sugar, packed, 1 tablespoon cornstarch, reserved apricot juice (add enough water to make 1 cup), 2 tablespoons butter, 1/2 teaspoon lemon juice.

Instructions: Preheat oven to 350 degrees. Spray a round 9 or 10 inch baking pan with cooking spray; set aside. Drain apricots, reserving liquid. Melt 1/3 cup of the butter and pour into bottom of prepared baking pan. Sprinkle 1/2 cup brown sugar over butter. Arrange drained apricots in attractive pattern on the butter/sugar coating.

Make cake batter: In large mixing bowl place flour, granulated sugar, baking powder and salt. Add 1/3 cup softened butter, milk and vanilla, mixing well. Pour batter over apricots, carefully spreading evenly to edges of pan.

Bake in preheated 350 degree oven for 40-50 minutes or until a toothpick inserted in center comes out clean. Immediately turn upside down on serving plate. Leave pan over cake for a few minutes for sugar mixture to run down over cake. Carefully, remove pan and replace any apricots on cake if stuck to pan. Allow to cool while making sauce.

In small saucepan mix 1/3 cup brown sugar, cornstarch and reserved 1 cup apricot juice. Bring to a boil; boil 1 minute over medium heat, stirring constantly. Remove from heat and add 2 tablespoons butter and 1/2 teaspoon lemon juice. Serve warm over cake.

"Cooking With Hope" Hope United Methodist Women's Unit, Flint, MI, Aunt Georgia Thompson, Cookbook Publishers, Inc., Lenesa, KS, 1978.

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Cake Recipe #11 - Chocolate Pound Cake

Top a thick slice of this chocolate cake with a generous mound of ice cream for a perfect dessert.

Ingredients: 1 3/4 cups all-purpose flour, 1/4 cup cocoa, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup unsalted butter, at room temperature, 1 1/3 cup granulated sugar, 1/2 teaspoon instant coffee powder, 1 teaspoon water, 4 large eggs, 1/2 tablespoon vanilla extract. Glaze: 1/4 cup (4 tablespoons) unsalted butter, at room temperature, 4 ounces finely chopped semisweet chocolate (chocolate chips), 1/2 teaspoon light corn syrup.

Instructions: Preheat oven to 325 degrees. Spray bottom and sides of a 8 1/2 x 4 1/2 loaf pans with cooking spray; set aside.

Sift the flour, baking powder, cocoa and salt together in small bowl. In large mixing bowl, combine the butter and sugar and beat until light and airy, about 3 minutes. Dissolve coffee in water; add to creamed mixture until thoroughly combined.

Break the eggs into a small bowl and, using a fork, beat the eggs until the yolks and whites are blended. Add about 1/4 cup of the beaten eggs to the butter mixture and beat on medium speed until incorporated. Repeat with remaining beaten eggs in 3 equal portions, beating well after each addition. Add the vanilla extract and mix well. Continue beating for 2 minutes until the mixture warms and looks light and fluffy.

Reduce mixer speed to low and slowly add half of the dry ingredients, beating just until the flour mixture is incorporated. Beat in the remaining dry ingredients in the same manner.

Pour the batter into the prepared pan; smooth the surface lightly with rubber spatula. Bake in preheated 325 degree oven for 1 hour undisturbed. Insert a thin skewer or toothpick into the center. If it comes out dry, the cake is done. If it comes out wet or with crumbs, continue to bake in 5 minute intervals until done.

Transfer cake to wire rack and allow to cool 30 minutes before running a sharp knife around edges and inverting cake onto wire rack. Cool completely, about 1 1/2 hours.

Make glaze: Cut butter into 4 equal pieces and put into a large heatproof bowl. Add the chocolate and corn syrup. Place over (not touching) barely simmering water in a saucepan and stir often until the chocolate and butter melt and the mixture is smooth. Remove fro the heat and let the glaze cool until slightly thickened, about 5 minutes. Drizzle the glaze over the cake, then cut into slices and serve (with strawberries, ice cream, whipped cream, etc.).

Serves 6-8, depending on size of slices.

"Williams-Sonoma Mastering Cakes Fillings & Frostings", Free Press, A Division of Simon & Schuster, Inc., New York, NY, 2005. (Condensed version)

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Cake Recipe #10 - Graham Cracker Cake

This isn't a very pretty cake but is very tasty. It's fairly simple to make and is great topped with a scoop of vanilla ice cream or a couple dollops of whipped cream. Rather than using brown sugar cookie or vanilla wafer cookie crumbs, just use all graham crackers (1 1/2 cups).

Ingredients: 6 tablespoons butter, softened, 1 cup packed brown sugar, 2 eggs, 3/4 cup graham cracker crumbs (about 3 cracker sheets), 3/4 cup brown sugar cookie crumbs (such Lotus brand Biscoff, about 20 cookies)(I used vanilla wafers, crushed), 1/2 cup whole-wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk*, 1/2 teaspoon turbinado sugar (I used raw sugar) (optional), 1/2 teaspoon sea salt (I used kosher salt)(optional).

Instructions: Preheat oven to 350 degrees. Coat a deep 9-inch cake pan or a 9-inch springform pan with cooking spray.

*to make buttermilk: Pour 1 teaspoon lemon juice or vinegar in a 1 cup measuring cup. Fill remainder with milk and allow to stand for a few minutes before using.

Crush graham crackers and cookies by placing a few in a resealable freezer bag and rolling over several times with a rolling pin. Place in a mixing bowl along with the flour, baking powder, baking soda and salt; set aside.

Combine butter and sugar in a large mixing bowl. Beat with a mixer until fluffy. Beat in eggs, one at a time, until well blended. Add crumb mixture to butter mixture, alternately with buttermilk, beating until well blended. Scrape batter into prepared pan. Sprinkle top with sugar and salt, if desired.

Bake for 40 minutes in preheated 350 degree oven, or until a wooden pick inserted in center comes out clean. Let cool on a wire rack for 10 minutes. Loosen edges and remove from pan to plate. Allow to cool completely. Serve with sorbet, ice cream, frozen yogurt, or whipped cream.

Serves 12.

"Relish" Magazine, Publishing Group of America, Franklin, TN, September 2010, pg.8.

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Cake Recipe #9 - Orange Chiffon Cake

This light cake is similar to an angel food cake, but a little denser. The 7 (yes, seven!) eggs are divided and whipped seperately, then combined in a gentle, folding manner. This makes the cake light and fluffy, so be patient and follow the directions carefully-it's well worth the effort.

Ingredients: Cake: 2 1/4 cups cake flour, 1 1/2 cups granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup canola oil, 7 cold large eggs, seperated, 1/2 cup fresh orange juice, 1/4 cup water, 2 teaspoons finely grated orange zest, 1 teaspoon vanilla extract, 1/2 teaspoon cream of tartar. Glaze: 1 cup confectioners' sugar, sifted, 2 tablespoons unsalted butter, melted, 2 1/2-3 tablespoons fresh orange juice.

Instructions: `Preheat the oven to 325 degrees. Have ready an ungreased 10" tube pan with a fixed bottom and small feet spaced evenly around the rim (I used a bundt cake pan).

Sift the flour, 1 cup of the granulated sugar, baking powder, and the salt into a large mixing bowl. Using a large spoon, make a well in the center, and add the oil, egg yolks, orange juice, water, orange zest, and vanilla extract. Beat the mixture until well blended, smooth and thick, about 3 minutes.

Combine the egg whites and cream of tartar in a large, clean bowl. Beat on medium speed until foamy, about 1 minute. Increase speed to medium-high and continue beating until the whites form soft peaks when you lift the whip, 2-3 minutes. Gradually beat in the remaining 1/2 cup of granulated sugar, then beat for 1 minute longer until shiny and stiff. Gently fold about 1/3 of the beaten whites into the beaten yolk mixture. Spoon the remaining egg whites on top and fold in until no white streaks are visible.

Using a spatula, transfer the batter to baking pan and smooth the top. Bake until the top is lightly browned, feels firm to the touch, and a toothpick inserted near the center comes out dry, 55-60 minutes. Using pot holders, invert the pan and stand it on its feet on a wire rack (I just placed my bundt pan on a wire rack without inverting it). Let cool until the cake is cool to the touch, about 1 hour. Run a thin knife around the sides and center tube of the pan to loosen the cake, then invert onto a plate. Invert a wire rack over the cake and invert the plate and rack together, so the cake is top side up on the rack. Remove the plate. Let cool completely, about 45 minutes.

Make the glaze: In a small bowl, using a spoon, stir together the confectioners' sugar, melted butter, and 2 1/2 tablespoons of the orange juice until a thick, smooth glaze forms, adding additional juice if needed to achieve a pourable consistency. Use the spoon to drizzle the glaze over the cooled cake, letting it drip down the sides. Cut into 12 wedges and serve.

Williams-Sonoma "Mastering Cakes Fillings & Frostings" by Elinor Klivans, Free Press, A Division of Simon & Schuster, Inc., New York, NY, 2005.

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Cake Recipe #8 - Mary Todd Lincoln's Vanilla-Almond Cake

I was chatting with Mrs. Lincoln the other day and she graciously shared this recipe with me (I wish!). Honestly, (as in Abe), I found this recipe in my local newspaper and thought it would be appropriate for today, President's Day. This is a dense, nutty cake with a meringue-style frosting.

Ingredients: Cake: 1 1/2 cups granulated sugar, 1 cup butter, softened, 1 teaspoon vanilla, 2 1/4 cups cake flour, sifted, 1 teaspoon baking powder, 1 1/3 cups milk, 1 cup almonds, finely chopped, 6 egg whites, stiffly beaten. White Frosting: 1 cup granulated sugar, 1/3 cup water, 1/4 teaspoon cream of tartar, dash of salt, 2 egg whites, 1 teaspoon vanilla.

Instructions: Place medium mixing bowl and beaters in freezer for a few minutes. Preheat oven to 375 degrees; grease and lightly flour two 9-inch round cake pans. Seperate eggs into two small bowls; save egg yolks for another purpose, such as scrambled eggs or an omelet. Remove chilled bowl and beaters from freezer, place egg whites in bowl and beat until stiff peaks form; set aside.

In large bowl, cream together the granulated sugar, butter and vanilla. Sift cake flour and baking powder together into small bowl; add alternately with milk to creamed mixture. Stir in almonds, then gently fold in beaten egg whites.

Divide evenly into prepared pans and bake 28-30 minutes. Cool 10 minutes before removing from pans to cool completely on wire racks.

While cake is baking, clean beaters, then place in freezer with a medium bowl to prepare for the frosting.

For the frosting, combine granulated sugar, water, cream of tartar and a dash of salt in a small saucepan. Bring the mixture to a boil, stirring until the sugar dissolves. Turn off heat.

Remove beaters and bowl from freezer; place the egg whites in bowl and begin beating. Very slowly pour the hot sugar syrup over them, beating constantly until stiff peaks form, about 7 minutes. Beat in vanilla. Use the frosting to fill and frost the almond cake, stacking to form two layers. Sprinkle slivered, sliced or chopped almonds around border of top of cake, if desired.

May be made in a 9x13" pan; adjust baking times.

Clipped from "The San Jose Mercury News", Wednesday, February 16, 2011. Reprinted from "Capitol Hill Cooks: Recipes from the White House, Congress and All of the Past Presidents," by Linda Bauer.

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Cake Recipe #7 - Valentine's Day Cake

This cake is super moist and strawberriffic. The addition of jello to the cake mix gives flavor and color; strawberries are in both the cake and the frosting.

Ingredients: 1 18 1/4-ounce box white cake mix (plus eggs, water, and oil, as directed on box), 1 3-ounce box strawberry-flavored gelatin, 1 16-ounce package frozen sliced strawberries, thawed and drained, 1 cup butter, softened, 3 1/2 cups powdered sugar, 1 teaspoon vanilla extract, red or pink candies (I used M&M's).

Instructions: Preheat the oven to 350 degrees. Grease and flour 2 8-inch baking pans, 1 square and 1 round. Prepare cake following directions on back of box, adding the gelatin to the cake mix. Fold half of the strawberries into the batter. Pour the batter into prepared pans evenly and bake according to package directions. Remove cakes from oven, allow to cool 10-15 minutes before transferring to wire racks to cool completely.

Make the frosting: beat the butter, sugar and vanilla until light and fluffy. Add the remaining strawberries and beat until well combined.

To assemble: Place square cake on large plate with points on top and bottom (looks like a diamond). Cut round cake in half; place one half on upper right corner of square cake, cut edge against cake. Repeat with other half on upper left side. Should look like a heart.

Spread frosting over top and sides completely covering. Place candies around cake in desired pattern.

Alternative: Bake in 2 heart-shaped pans or just 2 round pans and make a layer cake with frosting in between layers.

I found this recipe on-line and it came from Family fun magazine.

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Cake Recipe #6 - Raspberry Mousse Cake

My mother-in-law shared this recipe with me just recently and suggested I use it for Valentine's Day-I agree. It is light and fruity and could be made with other varieties of berries such as strawberries, blueberries, etc.

Ingredients: 30 vanilla wafer cookies, 3 tablespoons melted butter, 1 box (3 ounce) raspberry gelatin, 1 container (6 ounces) raspberry yogurt, 1 container (16 ounces) frozen whipped topping, thawed and divided, (OR: I used 1 cup of whipping cream, whipped), 3 cups fresh raspberries, divided, 1/4 cup raspberry preserves, melted.

Instructions: Lightly coat an 8-inch springform pan with removable bottom with nonstick cooking spray. In food processor, pulse cookies 5 times, or until fine crumbs form (about 1 cup). OR: place cookies in resealable plastic bag and crush with rolling pin. In small bowl, combine crumbs and melted butter; press mixture into bottom of prepared pan. Freeze crust until needed.

In medium bowl, combine raspberry gelatin and 1 cup boiling water, stirring until gelatin is dissolved. Let cool at room temperature 30 minutes or until gelatin just starts to thicken. Whisk yogurt into gelatin. Stir 1/2 of the whipped topping (or cream) into gelatin mixture. Gently fold in 1/2 of the raspberries. Pour gelatin mixture into prepared pan. Chill for 4 hours or overnight.

Remove cake from pan and transfer to serving platter. Spoon remaining whipped topping (or cream) into pastry bag fitted with small star tip. Pipe a double row border around the cake. Spoon preserves into center of cake. Arrange raspberries on preserves. Garnish with fresh mint sprig, if desired.

*I found it easier to spread the preserves first and pipe the whipped cream second, ending with placing the raspberries on top.

I believe this recipe came from the magazine "First for women", 9/6/10, pg. 54.

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